August 3, 2010

I've previously waxed poetic about fruity scones and their uselessness to me. It's like I expect all the fluffy and pleasing deliciousness that muffins are known to deliver and am always let down by the dry texture and not-so-sweet flavor of the scone.

Iiiiiiiit's BACON!

Things have taken a turn now that I've been introduced to the savory scone. When eyeing its flecks of meat and cheese, one expects it to be reminiscent of a biscuit--less sugary and even a bit crumbly. The added bonus with a scone is that instead of having to construct your breakfast biscuit by hand (adding layers of bacon, cheese, egg, and the like), it's already built in!

This particular batch was made to suit my tastes--I mixed in a healthy dose of shredded pepper jack cheese and a heaping helping of crumbled bacon. The sprinkling of salt and fresh-ground black pepper on top really turned on the taste buds and added a lovely look to the scones. Bonus--the amount of grease involved is incomparable to what ends up in orders from a fast food place.

Preheat oven to 350F.
Combine the dry ingredients and cut in the butter until a coarse, crumbly mixture is formed. Mix in the buttermilk, cheese, and bacon using a fork until everything is moistened and then turn the batter out onto a floured surface. Form into 2 6-inch wide disks. Apply an egg wash and sprinkle with salt and pepper, then cut each disk into 6 wedges. Transfer to a baking sheet and bake for 15-20 minutes.

I love scones. Not the ones at that coffee store which are dry, crumbly, and fairly tasteless, but homemade ones with lots of butter and buttermilk in them. Which I see you have included in your recipe.Mimi

Grace...you certainly know how to simplfy recipes and flavour them up real good.I've never truly been keen on scones...exactly because I don't fancy their dryer type texture.Yours don't look dry at all. They also look so incredibly appetizing. Hubby would love these ;o)

I like the idea of scones. When done right, they are perfection. This usually requires a fair amount of butter. Now, your addition of bacon ... how can one possibly go wrong?! I echo the others: these scones are getting made very very soon.

Savoury scones, in fact scones in general, are a staple for us, but i've never had them with bacon! I tend to do herby ones or cheese ones, but normally to serve with soup or something. I must investigate the addition of meat I think!

I love all kinds of scones, Grace...even the ones with raisins or cranberries. (wouldn't you like a cinnamon scone?)But I can't deny the savory ones are every bit as appealing. And with cheese and bacon? Outstanding!

This is fabulous!I can just imagine how wonderful this must taste like, I'll definitely be making this soon.If you won't mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!